The Best Plain Non-Fat Yogurt Brands, Redux.

But my yogurt-hunt isn't finished. I've recently decided to weed out chemical-ly foods from my diet, and I'm at a halt when it comes to this cremey food staple. Yesterday I begrudingly bought Plain Non-Fat La Yogurt yogurt at my local supermaket, which would be fine -- if it weren't for the "non-fat milk-solids". I don't want milk-solids, pectin, or worse, ingredient names I can't even pronounce in my yogurt. Unfortuneately, given my choices there, it beat out it's competitors.

Essentially I'm looking for a tub of non-fat, plain yogurt with no other ingredients (except the live active bacterial cultures).

Well, I buy Fage, no matter the price (although it's slightly cheaper now that I can buy the 500 gm tubs at Costco). There's a new Greek yogurt people have been recommending called Oikos that's available at Whole Foods (and presumably other places). Before I gave into spending the $$ on Fage, I tried a lot of yogurts and the only nonfat I really liked was Pavel's (I think that's a regional brand on the West Coast, though). Straus is "European style" which means it's the exact opposite of Fage/Greek yogurt, in that it's a lot runnier that American-style yogurts. I don't know what you have against milk-solids, though. Yogurt is made of milk solids, and the fact that they added more milk solids to give it more body doesn't make it "chemically."

Thanx for your comment, but I still prefer not to have milk-solids in my yogurt. Maybe chemical isn't the right word to describe it, but it's most definitely processed. Not to push, but here's a link to the ol' mighty wiki to sway your opinion: http://en.wikipedia.org/wiki/Powdered...

Bad sister! When I went looking for the large Fage tubs at the Costco near your house I couldn't find them in with the regular yogurt -- I finally found it in it's very own refrigerated display case in the deli area. It loooked like a Fage alter!

Ditto on the European Style- I actually don't like Fage all that much, feels too much like bad grade school puddings. But the TJ's has this lovely tang, and if you layer it with fruit because it's drippier (uh, word?) you get a bit of sweet and soft yogurt all at the same time!

I haven't checked the Dannon ingredients label in a long time because I buy the Fage 0%...but what if you made your own creamy non-fat from the Dannon Non-fat? I understand it's just a matter of straining it for a few hours in cheesecloth, is that right?